Time 35m Yield 8 side servings Number Of Ingredients 10 Steps:
Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are tender when forked, 10 to 15 minutes. Chop the potatoes into 1/2-inch pieces. In a large bowl, add the potatoes, mayonnaise, parsley, mustard, celery, chives, onions and salt and pepper. Toss to coat the potatoes with the dressing and then add the eggs. Gently stir the potato salad, taking care not to mash the eggs. Serve immediately.
Time 35m Yield 8 to 10 servings Number Of Ingredients 11 Steps:
Put the potatoes in a large pot and cover with cool water. Bring to a boil and cook until tender, 12 to 15 minutes. Drain and transfer to a large bowl. In a separate bowl, combine the mayonnaise, mustard, sugar, salt, pepper, eggs, scallions, celery, shallots and lemon juice; stir to mix together. Add the mixture to the potatoes while still hot, mixing until the potatoes are coated. Transfer to a serving bowl.
Time 30m Yield 1 salad, 6-8 serving(s) Number Of Ingredients 14 Steps:
If using tofu in place of the eggs, slice tofu in half horizontally, then slice and cube. If using eggs, boil them, cool them, peel them and chop them, then set them aside. Put the tofu in a hot skillet with olive oil. Sprinkle on the seasonings and stir. Gently stir and saute until well coated with the seasonings. Turn the heat down and let gently cook while you toss the other ingredients to gether. If using the egg, add it to the other veggies at this time.When all is combined, add the dressing (either the vegenaise one or the real mayonnaise one). Toss well and then chill. Can also use Miracle Whip if you like it better then the mayonnaise.
Time 35m Yield 8 servings. Number Of Ingredients 11 Steps:
Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Time 30m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Combine the first 5 ingredients. Stir in remaining ingredients. Cover& chill.
Time 45m Yield 10 servings. Number Of Ingredients 13 Steps:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool to room temperature., Meanwhile, in a small heavy saucepan, combine flour, sugar, salt, mustard and pepper. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat and cool completely. Gently stir in vinegar., Chop and set aside 1 hard-boiled egg; chop the remaining hard-boiled eggs. In a large bowl, combine the potatoes, celery, onion and eggs; add dressing and stir until blended. Refrigerate until chilled. Garnish with reserved chopped egg and, if desired, sliced green onions.
